Goulash with tartiflette crust

Name: Goulash with tartiflette crust
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4
Ingredients: 3 Onions; 200 g small mushrooms; 1 (approx. 200 g) stalk of leeks; 100 g streaky smoked bacon; 1.2 kg mixed goulash; 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp 1 1⁄2 Tbsp. flour; 150 ml dry white wine; 1 TABLESPOON Vegetable broth (instant); 500 g waxy potatoes; 70 g Whipped cream; 100 g Reblochon cheese (piece; alternatively ripe, spicy Camembert)

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

Enjoy heartily: The oven goulash with a spicy potato and cheese crust is just the thing for guests with ravenous appetite.

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 4

3 Onions
200 g small mushrooms
1 (approx. 200 g) stalk of leeks
100 g streaky smoked bacon
1.2 kg mixed goulash
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp 1 1⁄2 Tbsp. flour
150 ml dry white wine
1 TABLESPOON Vegetable broth (instant)
500 g waxy potatoes
70 g Whipped cream
100 g Reblochon cheese (piece; alternatively ripe, spicy Camembert)

Directions

1
Onions peel, roughly dice. Clean the mushrooms, wash if necessary, cut in half. Clean, wash and cut leek into rings. Cut bacon into thin strips. Dab goulash dry, possibly cut a little smaller.
2
Heat 1 tablespoon of clarified butter in a roaster or large casserole. Fry the bacon for 5-6 minutes while turning. Take out. Sauté mushrooms in hot frying fat. Fry the leek briefly and take it all out.
3
Heat 1 tablespoon of clarified butter in a roaster. Brown the meat in portions all around. Fry the onions at the end. Add all the meat and bacon again. Season with salt and pepper. Dust with flour and sauté briefly.
4
Deglaze with wine and 3⁄4 l water. Stir in stock, bring to the boil, cover and braise over medium heat for about 2 hours.
5
In the meantime, cook the potatoes with their skins for about 20 minutes. Drain, quench, peel and let cool off.
6
About 15 minutes before the end of the cooking time of the goulash, stir in the mushroom-porree-mix and 70 g cream. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Cut potatoes into slices of approx. 3 mm thickness.
7
Dice the cheese.
8
Season the goulash with salt and pepper, possibly pour it into a gratin dish. Spread the potatoes on the goulash like roof tiles. Sprinkle with cheese. Bake in a hot oven for about 30 minutes until crispy.